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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Coverage is partial and says so. A country appears with its research output only once its works have been swept; until then the portal shows whatever the graph happens to hold for it and labels it as exactly that.

Ahure Dinnah · Sankore

Benue State University

Ahure Dinnah

Name matching only

This profile was assembled from author names on publications. Open indexes routinely split one researcher across several such profiles, so these totals may be incomplete.

Publications

13

Citations

18

h-index

3

Computed over the works the graph holds, so it is a floor rather than a career figure.

i10-index

0

Works published 2022 onward have been swept for this country. Figures are complete within that window, to the extent the open indexes are.

Affiliations

Every institution this scholar has appeared with on a work, by how many.

Joseph Sarwuan Tarka University Makurdi8 works
University of Mkar4 works
Federal University of Agriculture, Abeokuta4 works
Benue State University3 works

Publications

13 works in the graph, newest first.

Physio-chemical and Sensory Attributes of Cookies Produced from Composite Flour Blends of Modified ‘Gbache’ and Soybean
2026Asian Food Science JournalJournalOpen access0 citations10.9734/afsj/2026/v25i4866
Adsorption, Thermodynamic Properties and Shelf Life of Cocoyam, Red Kidney Bean and Mango-based Complementary Foods as Influenced by Fermentation and Malting
2026European Journal of Nutrition & Food SafetyJournalOpen access0 citations10.9734/ejnfs/2026/v18i62083
Effect of Fermentation and Germination on the Functional, Microbial, Pasting and Sensory Properties of Maize–Black Kidney Bean–Date Flour Breakfast Meal Blends
2026Journal of Advances in Food Science & TechnologyJournalOpen access0 citations10.56557/jafsat/2026/v13i310771
Effect of Fermentation and Sprouting on the Proximate Composition, Anti-nutritional Properties, Minerals Content and Bioavailability of Breakfast Meal Composite from Yellow Maize, Black Kidney Beans, and Date Flours
2026Asian Food Science JournalJournalOpen access

0 citations

10.9734/afsj/2026/v25i8896

Nutritional Characteristics and Sensory Properties of Maize-based Ogi Supplemented with Mushroom (Pleurotus ostreatus) Flour

2024European Journal of Nutrition & Food SafetyJournalOpen accessSenior author1 citations10.9734/ejnfs/2024/v16i61435

Effects of Complementary Foods Formulation Produced from Malted and Fermented Acha (Digitaria exilis) Flours Supplemented with Soybeans (Glycine max) Flour on Haematological and Histological Parameters of Albino Rats

2024International Journal of Emerging Multidiciplinaries Biomedical and Clinical ResearchJournalOpen access1 citations10.54938/ijemdbmcr.2024.02.1.257

Chemical and Sensory Properties of Biscuits Produced from wheat, Soybean and Orange Fleshed Sweet Potato

2024European Journal of Nutrition & Food SafetyJournalOpen access4 citations10.9734/ejnfs/2024/v16i21383

Complementary Foods Formulated from Orange-flesh Sweet Potato, Soybean, and Date Palm Flour Blends Improves the Proximate, Rheological and Sensory Properties of Children’s Formulas

2024American Journal of Food Science and TechnologyJournalOpen access1 citations10.54536/ajfst.v3i2.3032

Physicochemical and sensory properties of soy-yellow corn yoghurt spiced with ginger

2024International Journal of Scientific Research UpdatesJournalOpen access0 citations10.53430/ijsru.2024.7.1.0139

Functional and Selected Chemical Properties of Wheat, Tropical Almond and Pawpaw Fruit Flours and Their Blends

2023European Journal of Nutrition & Food SafetyJournalOpen accessSenior author4 citations10.9734/ejnfs/2023/v15i81328

Evaluation of proximate composition and sensory characteristics of instant sorghum-carrot agidi enriched with defatted and non-defatted tropical almond seed flour

2023Measurement FoodJournalOpen accessSenior author2 citations10.1016/j.meafoo.2023.100093

Bioactive and Sensory Properties of Sweet Italian (Capsicum annuum) and Habanero (Capsicum chinense) Pepper Commonly Consumed in Benue State of Nigeria

2023Asian Journal of Biotechnology and Bioresource TechnologyJournalOpen access0 citations10.9734/ajb2t/2023/v9i3183

Chemical and Functional Properties of Composite Flours Made from Fermented Yellow Maize, Bambara Groundnut, and Mango Fruit for ‘Ogi’ Production

2022Asian Food Science JournalJournalOpen access5 citations10.9734/afsj/2022/v21i230405